Prep: 10 Mins Cook: 45 Mins

Cream style corn keeps this bread moist while Cheddar cheese and jalapeño peppers add plenty of flavor.

Cream style corn keeps this bread moist while Cheddar cheese and jalapeño peppers add plenty of flavor.

Jalapeño Corn Bake

Ingredients

  • 2 cans 15-oz. cream style corn
  • 3/4 cups cornmeal
  • 2 eggs
  • 6 tbls. vegetable oil
  • 1 teaspoon garlic salt
  • 2 cups grated cheddar cheese
  • 1/2 cup ORTEGA Diced Jalape

Directions

Preheat oven to 350°F.

In a large bowl, combine corn, cornmeal, eggs, oil and garlic salt. Alternately layer with cheese and jalapeños in a 2-quart baking dish, ending with cheese and peppers on top. Bake for 45 minutes to 1 hour or until center is set. Remove from oven; serve hot.

Working with jalapeños or other chiles:
Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.

Preheat oven to 350°F.

In a large bowl, combine corn, cornmeal, eggs, oil and garlic salt. Alternately layer with cheese and jalapeños in a 2-quart baking dish, ending with cheese and peppers on top. Bake for 45 minutes to 1 hour or until center is set. Remove from oven; serve hot.

Working with jalapeños or other chiles:
Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.

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